Name: Red Velvet Cheesecake Truffles
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 48
Cuisine: American
Ingredients: 1 box red velvet cake mix; 3 eggs; 1 cup of water; 1/3 cup of oil; 1 (8 oz) package cream cheese at room temperature; 24 ounces white chocolate chips; 4 tablespoons coconut oil; 2 drops of red gel food coloring

There could not be any more perfect cheesecake recipe for Valentine’s day or Christmas than these delicious and pretty Red Velvet Cheesecake Truffles. They are a great choice for any party dessert table.

The combination of the deep red center and the white chocolate topping, drizzled with light red trails of sweetness is the perfect treat to share with a loved on for your special day.

What is even better is that these amazing sweet treats are super easy to make.

If you have a cake mix, the fixings for it and some white chocolate chips, you are half way there! Truffles are one of my favorite sweet treats to make at home. (check out my Butterfinger truffles here.)

You won’t believe how easy these Red Velvet Cheesecake Truffles are to make!

The first step is to make a red velvet cake using your favorite boxed cake mix. After the cake has cooled, you just make crumbs out of it, add the softened cream cheese and turn this delicious mixture into a baking sheet full of round balls.

TIP: I find that freezing the balls for a little while makes them much easier to coat with the melted chocolate later. (but not too long or they will expand and crack the coating.)

The white chocolate gets melted and then the balls get dipped into it to give them a decadent chocolate outer coating. TIP: don’t melt the chocolate and coconut oil all at once.

Dip the truffles in stages. The chocolate hardens quickly and also the cake batter will drop bits into it and you don’t want this.

I used a candy dipping tool set for this part of the recipe. It’s one of the best purchases I have made for making truffles.

Not only does the set have forks to help with coating the balls in the chocolate, but you can also use the little ladle to hold the coated truffle and let the extra chocolate drip away.

Red gel food coloring gets added to the remaining melted chocolate and a few drizzles over the white chocolate truffles and they are set.

I wish I had a large heart shaped candy box to hold them in.

Alas I don’t, but I do have a left over Belgian chocolate box that has perfectly sized indentations that will do the job just perfectly! It looks like the box was made for these truffles!

What could be better after a romantic dinner for two on Valentine’s day than to bite into one of these amazing Red Velvet Cheesecake Truffles? (or two…or three!!!)

These delicious little bites of heavenly sweetness are my new favorite treat. Once you try them, they may be yours too! Who says they only have to be eaten on Valentine’s Day?

For more Valentine’s day inspiration, be sure to visit my Valentines Day Pinterest board.

Would you like a reminder of these Red Velvet Cheesecake Truffles? Just pin this image to one of your cooking boards on Pinterest.
Admin note: This post for red velvet cheesecake truffles first appeared on the blog in February of 2017. I have updated the post with a new printable recipe card and a video for you to enjoy.

Yield: 48

Red Velvet Cheesecake Truffles

Use a boxed cake mix and turn it onto these Red Velvet cheesecake truffles for a special sweet treat.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

1 box red velvet cake mix
3 eggs
1 cup of water
1/3 cup of oil
1 (8 oz) package cream cheese at room temperature
24 ounces white chocolate chips
4 tablespoons coconut oil
2 drops of red gel food coloring

Instructions

Prepare the cake according to package instructions.
Place on a wire rack to cool completely.
Using a fork, break the cake into fine crumbs in a large bowl.
Add the cream cheese at room temperature, combine the mixture until the cream cheese is fully incorporated into the cake crumbs. (if you have a stand mixer, as dough fork does the job well.)
Roll the cake mixture into 48 cake balls. A small scoop works great to get the size uniform.
Place the balls on a baking sheet lined with a silicone baking mat. Place in the freezer to chill while you melt the chocolate. I find that freezing the truffles first makes them much easier to coat later.
Place the white chocolate chips and coconut oil in a microwave safe bowl. Heat in 20 second increments, stirring often until the chocolate is melted and silky. TIP: don't melt all your chocolate and coconut oil at once. Do this in stages. The chocolate hardens up quickly and the cake will drop "bits" into the melted chocolate and you don't want this.
Remove the cake balls form the fridge and use a candy dipping scoop to cover them with the melted chocolate.
Remove and transfer to the lined baking sheet. Continue with the rest of the truffles.
Add a drop or two of red gel food coloring to make the left over chocolate the shade you want. Pour it into an icing bag and pipe the remaining chocolate over the white chocolate truffles.
Return truffles to the fridge to set. Enjoy!
Store the truffles in an air tight container in the fridge.